I recently discovered pineapple sage—it’s fast becoming a favorite herb. The leaves taste like any other sage, the flowers are sweet, and the hummingbirds love it. I like this plant so much that I now have three of them growing in my garden.
I got the idea of making a monochromatic fruit salad using only red fruit. I’ve done this before using only green and thought I’d keep running with the idea. This time, I garnished it with mint and pineapple sage leaves and flowers—it’s hard to resist such gorgeousness! Besides, fruit salad is so refreshing in the summer.
This recipe, as written, serves about 3-4 people, so it’s pretty easy to figure out how to increase it for more if needed.
Red Fruit Salad with Pineapple Sage
Ingredients
- ½ small watermelon
- 1 pint strawberries, sliced
- 1 pint raspberries
- 1 cup red cherries, pitted and halved
- ¼ cup of pomegranate arils, if available
- A small handful of pineapple sage flowers and leaves
- A small handful of mint leaves, chopped
- 1 cup vanilla yogurt
Arrange the fruit on a platter.
Take a tablespoon each of the mint and sage leaves and chop. Mix them into the yogurt.
Garnish the salad with the rest of the sage and mint and scatter the flowers over it. Serve the yogurt with the fruit.
